It had never crossed my mind to try to fool anyone with this recipe. There is an obvious difference between “creamed” (Did your family say that?) potatoes and cauliflower. However, the night my husband asked for more mashed potatoes, it dawned on me that their is a lot of similarity in the way I prepare the two, with the cauliflower being MUCH less work and quite a bit better for us.
HOWEVER, I wouldn’t try to pass one off as the other, if I were you!
Half and Half
Seasonings to taste
For the two of us, I cut up (no particular size) about 1/2 of a head of cauliflower.
There are probably many microwave steamers that work just as well, but I really like one from Pampered Chef. Put the cauliflower in it, close, and microwave for about five minutes. I try not to cook over five minutes so as not to lose all of the nutrients.
When cauliflower is soft, remove from steamer and place in food processor. Since I want my cauliflower as smooth as possible, I just turn it on and let it go to work.
While the cauliflower is still processing, I add about 1/2 stick of butter and about 1/8 cup of half and half. This amount will vary according to how much cauliflower you are processing. If you will warm your half and half a little, you will not have to reheat. Add salt, etc. to your taste.
I plate and then add yet another pat of butter in the center…just as my mom and grandmother always did their mashed potatoes!
The red that you see on top of the cauliflower in the serving bowl below is red pepper. I like the taste, and it does add even more health benefits to an already delicious dish.